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Deep Fried Sweet And Pungent Crabmeat Balls Recipe
|Sweet and pungent sauce||2 Tablespoon|
|Lump crabmeat||1 Pound|
|Oyster sauce||1 1⁄2 Tablespoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 1252 Calories from Fat 502
% Daily Value*
Total Fat 57 g87.2%
Saturated Fat 7.6 g37.9%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 3613.8 mg150.6%
Total Carbohydrates 53 g17.7%
Dietary Fiber 2.7 g10.6%
Sugars 16 g
Protein 118 g235.4%
Vitamin A 13.8% Vitamin C 19.9%
Calcium 7.1% Iron 13%
*Based on a 2000 Calorie diet
2. Pick over crabmeat; then mince, together with scallions. Chop mushrooms coarsely and add. Blend in oyster sauce, sherry, salt and pepper. Shape mixture into walnut-size balls.
3. Beat egg. Dip crabmeat balls in egg; then dredge lightly in cornstarch.
4. Heat oil. Add crabmeat balls, a few at a time, and deep-fry until golden. Drain on paper toweling.
5. Reheat sweet-and-pungent sauce. Stir in crabmeat balls only to reheat.